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Pyro

@pyro.restaurant

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Stories from Greece, reimagined through fire.
Food by @yiannismexis
Courtyard bar @baraki.pyro

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For two nights only, chefs Ollie Dabbous and Yiannis Mexis are coming together for a special collaborative dinner at Pyro. The dinners reunite the two chefs after their time working together at Michelin-starred HIDE, where Yiannis was Head Chef under Ollie.

Now, they’ll cook side by side once again, creating a one-off menu shaped by fire, seasonality and exceptional produce.

Two chefs. One fire. Two nights at Pyro.

8 courses + welcome cocktail | £95 pp
Tuesday 20th – Wednesday 21st October

Link in bio to make a reservation by @pyro.restaurant

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18 days ago

Silver Hill duck glazed with wild thyme honey, served over silky Gigantes bean hummus with jammy, sun-dried figs.

The last of the season, as we make way for new dishes on the menu. by @pyro.restaurant

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5 hours ago

Escape the ordinary this festive season.

Bookings for November and December are now open. From intimate dinners and long lunches to festive gatherings with friends, group celebrations and exclusive parties, gather around the fire at Pyro.

Expect generous Greek feasts, flowing drinks and celebrations to remember.

Explore our festive offering and book your celebration via the link in bio. by @pyro.restaurant

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2 days ago

October in Greece is when the country settles back into itself.

The fishermen head out early, the tourists drift away and the winds begin to soften. Evenings grow cooler, but lunches still run long.

The seasons change. The rituals remain. by @pyro.restaurant

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Two chefs. One fire. Two nights at Pyro.

This October, Yiannis Mexis invites acclaimed chef Ollie Dabbous into the kitchen, bringing their distinct cooking styles together for a one-off eight-course menu over fire.

Welcome martinis by @ammos.vodka with an optional wine pairing to accompany the menu, featuring @krugchampagne

8 courses + welcome martini | £95 pp
Tuesday 20th & Wednesday 21st October

Link in bio to book your place at the table. by @pyro.restaurant

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7 days ago

Sunday Feasts at Pyro.

In Greece, Sunday lunch is a ritual. Family and friends gather, plates are shared and lunch stretches into the afternoon.

From 11 October, we’re bringing that tradition to Pyro with our à la carte menu alongside a four-course Sunday feast for £65pp.

Long lunches. Cooking over fire. Sundays at Pyro. by @pyro.restaurant

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10 days ago

A potato pita story.

Pita has always had a place at the Greek table. Offered as the first gesture of a meal, it’s something to tear, share and gather around.

Our recipe begins with a starter given to Yiannis by a baker 15 years ago, mixed with @wildfarmed flour, potatoes cooked over the barbecue, summer savoury, water and salt.

The dough is proved for 48 hours before being shaped fresh each morning, with more than 300 made by hand. Each pita is given a final prove before being cooked directly over the fire for just a minute, creating a light texture and subtle char.

A simple bread, rooted in the everyday rituals of Greek cooking. by @pyro.restaurant

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14 days ago

Citrus meringue tart. Ice cream.

Sharp, soft, cold; and gone before you know it. by @pyro.restaurant

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21 days ago

Autumn textures at Pyro. by @pyro.restaurant

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a month ago

Chilled Brixham crab, ajo blanco & unripe figs.

Hand-picked Brixham crab dressed with finger lime, pickled cucumber, and grassy Greek olive oil, served in its shell. We layer the flaky crabmeat with unripe figs, poached for three days for a sweet texture, and finish with citrussy oxalis, nasturtium, and a silky dashi-laced ajo blanco split with marigold oil. by @pyro.restaurant

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a month ago

At the counter.

One of the best seats in the house. by @pyro.restaurant

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a month ago

Bottles from Greece.

Limnio, one of Greece’s oldest indigenous grape varieties, grown in the volcanic soils of Lemnos.

Axia Xinomavro & Syrah brings together a classic northern Greek grape with Syrah, grown at high altitude.

Two distinct expressions of Greek wine, both made for the table. by @pyro.restaurant

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a month ago